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Low-Carb Cranberry Curd Tarts

5 stars, average of 4 ratings

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This is the ultimate festive pie! Flakey grain-free crust filled with sweet and zesty Sugar-Free Cranberry Curd and topped with soft and fluffy whipped cream.

I used a simple almond flour based pie crust but if you can't eat nuts you could replace it with an equivalent amount of ground sunflower seeds.

I wanted to keep this recipe simple with less complicated topping so I only used whipped cream instead of the more common meringue topping. If you want to use a sugar-free meringue topping instead, check out my Lemon Meringue Pie for instructions. Enjoy!

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Hands-on Overall

Serving size 1 tartlet

Allergy information for Low-Carb Cranberry Curd Tarts

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.
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Nutritional values (per serving, 1 tartlet)

Net carbs7.2 grams
Protein8.9 grams
Fat33 grams
Calories366 kcal

Calories from carbs 8%, protein 10%, fat 82%

Total carbs11.7 gramsFiber4.5 gramsSugars4.6 gramsSaturated fat12 gramsSodium55 mg(2% RDA)Magnesium126 mg(31% RDA)Potassium275 mg(14% EMR)

Ingredients (makes 8 tartlets)

Instructions

  1. Prepare the Low-Carb Cranberry Curd. Make sure the curd is chilled before using ad topping. Low-Carb Cranberry Curd Tarts
  2. To prepare the pie crust, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. (Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg. Low-Carb Cranberry Curd Tarts
  3. Use a spoon or your hand to mix until thick dough is formed. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans.
  4. Bake for 8 to 10 minutes, until lightly browned and crisped up. Low-Carb Cranberry Curd Tarts
  5. Remove the pie crusts from the oven and let it cool down completely before adding the topping. Low-Carb Cranberry Curd Tarts
  6. Spoon the cranberry curd filling into each of the tartlets (about 1/4 cup per each tart).
  7. In a bowl, whip the cream (or coconut cream) until fluffy. Use a spoon to add a dollop of the whipped cream on top of each of the tarts. Low-Carb Cranberry Curd Tarts
  8. Place in the fridge for an hour. Low-Carb Cranberry Curd Tarts
  9. Optionally sprinkle with cinnamon and serve. Low-Carb Cranberry Curd Tarts
  10. Store in the fridge for up to 5 days. Low-Carb Cranberry Curd Tarts

Ingredient nutritional breakdown (per serving, 1 tartlet)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Flax meal (flaxmeal), ground flaxseed
0.1 g0.6 g1.5 g19 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Eggs, free-range or organic
0 g0.8 g0.6 g9 kcal
Cranberry Orange Curd, homemade (KetoDiet blog)
4.5 g1.8 g9.2 g110 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.4 g0.3 g5.7 g55 kcal
Total per serving, 1 tartlet
7.2 g8.9 g33 g366 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Hi. Your instructions seem to be in the wrong order. The instructions say to bake, then after that to form the dough up the sides of the pan. Thanks, Valerie.

Reply

Thanks you Valerie, it was late last night and I swapped two steps. Fixed!

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